Basil, Chicken, and Veggies in Coconut-Curry Sauce

Forget takeout! Basil, Chicken, and Veggies in Coconut-Curry Sauce delivers one of the best Asian-inspired recipes--complete with tasty ingredients you can easily find at your local grocery store.

Ingredients

1 (14-ounce) can coconut milk

2 teaspoons curry powder

1 tablespoon cornstarch

1 tablespoon brown sugar

1/2 teaspoon sea salt

3 tablespoons peanut oil or canola oil, divided

1 pound boneless chicken breasts, cut into thin strips

1 red bell pepper, seeded and chopped

1 pound small green beans

1 tablespoon minced fresh ginger

1/4 cup fresh basil leaves, slivered

3/4 cup whole, salted cashews, toasted

Hot cooked rice

Sriracha

Garnish: fresh basil leaves

How to Make It

Step 1

Whisk together first 5 ingredients in a small bowl; set aside.

Step 2

Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.